Ever since my husband George is wheelchair-bound, we no longer eat out. That's a dramatic change from the days when we owned a restaurant, traveled a great deal, and frequently went out for dinner.
Now we eat at home. It's like running my own restaurant.
"Dinner for two? This way, please."

Our Daily Dinner

July 24, 2011

The first time I had cold beef salad was at the restaurant Abattoir (meaning slaughter house) in Toulouse. George and I were visiting the Languedoc region in France, essentially to sample the three different versions of cassoulet. We had tasted the one in Castelaudary and in Carcassonne. Toulouse’s version was our last stop. We figured that a restaurant named slaughter house would do the Toulouse cassoulet proud. However, the owner convinced us that today’s special –Salade de Boeuf-- should not be missed under any circumstance, and he was right.
Scouting for a substantial salad for dinner, I remembered the cold beef salad. The dish is essentially made with left over braised beef. Barring that, I bought a marinated hanger steak at Ottomanelli. The resulting beef salad wasn’t as fabulous as that of Abattoir’s, but it was a fair second. My only complaint was that the salad looked too brown on brown. A side dish of red pepper coulis would have helped. But then, I opted for simple. Besides, the peach soup looked attractive enough for both dishes.

Dry the steak well; slice thinly against the grain and sauté to brown, about 1 minute per side. Make the dressing according to your liking and whatever you have available. (I planted thyme, rosemary, and parsley in pots.) Mix everything together and refrigerate till ready to use. Serve on a bed of lettuce.

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About Me

I am the author of "Life of A Restaurant," based on my experience as the owner of the former La Colombe d'Or restaurant. In addition, I wrote a chicken cook book and a memoir. I continue to write food and life style articles for major magazines.
"What's for dinner" is the big question in our house. I think about it when I can't sleep and compose possible menus. I shop, I prep, and I cook. I may order in or buy a prepared dish.
Dinner, accomppanied by wine, is the highlight of the day. Mostly it's pretty good; sometimes it's great; occasionally it flops.